I love this one pot chicken tetrazzini! It’s creamy, comforting and so flavorful. My mom used to make tetrazzini when I was growing up so it reminds me of childhood.
My mom used leftover turkey in this dish, which is actually what I do too with leftover turkey but chicken is more mainstream so I have this recipe listed as chicken tetrazzini but it is great with both.
Because this is a one pot meal it’s really quick and easy to make and perfect for a weeknight dinner. The leftovers, (which are actually pictured in this post, because the sun goes down too early this time of year to get a decent picture), the leftovers reheat and taste delicious too!
What you need to make this one pot chicken tetrazzini: (printable recipe is below)
Serves 6
- 1/2 small onion – diced
- 1 T butter
- 1 T olive oil
- 1 teaspoon garlic powder
- 1 can cream of mushroom soup
- 1 1/2 cups chicken stock
- 2 1/2 cups water
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1.4 teaspoon black pepper
- 3/4 cup milk
- 1/2 cup cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- 12 ounces dried egg noodles
- 1 cup frozen peas
- 1 1/2 cups cooked chicken – chopped
- 1/4 cup Parmesan cheese
- 1/2 cup mozzarella
- Bread crumbs on top – optional
Instructions
- In a large pot, Add the onion, butter and olive oil, sauté until soft.
- Add garlic powder, cream of mushroom soup, chicken stock, water, parsley, thyme, salt, black pepper, milk, cream, corn starch and water mixed, dried egg noodles, peas, turkey, Parmesan and mozzarella.
- Bring to a boil and cook for about 7 minutes or until the noodles are cooked and the sauce is thickened. It will thicken more when it cools.
- Serve with bread crumbs on top if desired. Enjoy!
Here are a few other one pot meals you may love:
One Pot Garlic Orzo
Meatball Beef Stroganoff
Easy One Pot Garden Tomato Spaghetti
One Pot Chicken Tetrazzini
One pot is all you will need to make this delicious and easy chicken tetrazzini.
Servings: 6 people
Ingredients
- 1/2 small onion – diced
- 1 T butter
- 1 T olive oil
- 1 teaspoon garlic powder
- 1 can cream of mushroom soup
- 1 1/2 cups chicken stock
- 2 1/2 cups water
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1.4 teaspoon black pepper
- 3/4 cup milk
- 1/2 cup cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- 12 ounces dried egg noodles
- 1 cup frozen peas
- 1 1/2 cups cooked chicken – chopped
- 1/4 cup Parmesan cheese
- 1/2 cup mozzarella
- Bread crumbs on top – optional
Instructions
- In a large pot, Add the onion, butter and olive oil, sauté until soft.
- Add garlic powder, cream of mushroom soup, chicken stock, water, parsley, thyme, salt, black pepper, milk, cream, corn starch and water mixed, dried egg noodles, peas, turkey, Parmesan and mozzarella.
- Bring to a boil and cook for about 7 minutes or until the noodles are cooked and the sauce is thickened. It will thicken more when it cools.
- Serve with bread crumbs on top if desired. Enjoy!